Chef Steve Rose is a 3rd generation San Franciscan who after 36 years in the restaurant business is focusing on helping people learn to make healthy and sustainable choices and explore the growing need for organic cooking and living.

Dave shares with Steve why it's important to him to source whole carcasses that are butchered in house instead of prime cuts from factory farms. He also shares the background of the effort that goes into keeping a local butcher shop stocked with meats broken down in-house sourced from local farmers and ranchers with animal welfare certification.